Sherry-Tonic Punch
Christopher Testani
If you can remove the lemon peel in one unbroken spiral strip, it will look great in the bowl.
Recipe information
Yield
12 Servings
Ingredients
3
cups dry oloroso Sherry
1¼
cups sweet vermouth
6
dashes Angostura bitters
3
lemons
1
liter tonic water, plus more for serving
Preparation
Step 1
Combine Sherry, vermouth, and bitters in a large measuring glass or bowl. Cover and chill until cold, at least 2 hours.
Step 2
When ready to serve, use a vegetable peeler to remove peel from lemons. Add peels and 1 liter tonic water to Sherry mixture.
Step 3
Serve punch with a bucket of ice and extra tonic water so guests can pour their own drink and add more tonic water, if desired.
Step 4
Do Ahead: Sherry mixture can be made 1 week ahead. Keep chilled.